Summer is about kicking back and relaxing with friends and family. It’s about taking things easy and effortlessly. When it comes to entertaining sometimes the simplest twists make a lasting impression. Just ask my cousins who still talk about my mojitos on the patio — hey you gotta balance that muddling of lime and mint leaves!
This summer, I’ve been trying out recipes on our guests with Kim Crawford’s New Zealand Sauvignon Blanc because its got ideal tropical notes – think melon, guava, passionfruit and pineapple. I was also fortunate to get my hands on Kim Crawford’s Hawke’s Bay Rosé — a pretty and easy drinking fruity wine (hints of watermelon and strawberry) that’s a perfect summer sipper. It’s a versatile wine that always is a hit on the patio.
Here are five fun ways to shake up your drinks this summer and keeping everyone cool …
Wine Popsicles: Freezing wine with fruit is an easy way to incorporate wine for an adult treat. Blend pre frozen fruit with your wine, Kim Crawford Sauvignon Blanc is a light and refreshing one that goes well in this blend. Add a few chunks of frozen fruit as you layer in your popsicle mode and freeze. Serve in stemless wine glasses.
Pina Kimlada: This tropical float takes means island time is anytime. Simple mix 1 part Kim Crawford Sauvignon Blanc, 2 parts pineapple juice and 1 scoop coconut ice cream. Serve in a tall glass. Garnish with slice of pineapple or sprinkle toasted coconut over top.
Freeze your wine: Yes! Yes, you can! Pouring your wine into your favourite ice cube trays will keep your wine staying cooler without diluting the wine’s flavour.
Add Frozen Berries: A pretty way to jazz up your wine glass simply. Get your hands on fresh local fruits of the season and freeze them. Simply drop them into your wine. As the fruit natural thaw in the wine, it releases subtle fruity notes.
Create Wine Cocktails: When we host larger dinner parties at home, we often have a cocktail feature along side bottles of wine and other alcohol. But the one featured cocktail helps keep things easy for whoever is “bar keep” for the night –okay, that’s usually me. I’ll take care of the “feature” while he tends to everyone else. Try one of these…
FROSÉ COCKTAIL (5 servings)
- 1 bottle Kim Crawford Hawke’s Bay New Zealand Rosé
- Lemon twist to garnish
- 2 days before serving pour wine into a 9” x 13” pan or several ice cube trays and freeze, stirring occasionally if in a pan.
- When frozen solid, using a hand blender or food processor, blend frozen wine until smooth. (I also added frozen strawberries at this point) Serve directly or freeze again for up to 1 week, covered. Garnish with lemon twist.
RHUBY RAD COCKTAIL (8 servings)
Ingredients for the cocktail:
- 1 1/2 oz Kim Crawford Sauvignon Blanc
- 1/2 oz Lemon Juice
- 1/2 oz Rhubarb Syrup
- 1/2 oz Lillet Blanc Aperitif
- Rhubarb Ribbon For Garnish
Ingredients for the rhubarb syrup:
- 3/4 Cup Thinly Chopped Rhubarb
- 1/2 Cup Sugar
- 1/2 Cup Water
- 1/4 Teaspoon Pinch Of Orange Zest
For 1 batch (8 servings) rhubarb syrup:
- Add the sugar, water, rhubarb and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approx.15 minutes).
- Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.
For the cocktail:
- Add the lemon juice, rhubarb syrup, Lillet Blanc, and Kim Crawford Sauvignon Blanc to a shaker filled with ice.
- Shake and strain over new ice into a coupe glass.
- Garnish with a rhubarb ribbon. (note: a vegetable peeler works well for making nice long rhubarb ribbons).
More recipes can be found here at kimcrawfordwines.com
As always, please be a good host and ensure everyone enjoys responsibly!
*Thank you to Kim Crawford Wines for providing me with these inspiring cocktail recipes and sample bottles for review purposes.